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Malthouse Rolls

Makes 12-18 rolls

Fresh home baked rolls can turn a simple soup into a luxury meal, make a lunchbox that bit special and will add a personal touch to any kind of entertaining. If you are in a hurry you can make these rolls without the one hour rising by omitting steps 4 & 5.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan


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  1. Line a large baking tray with parchment.
  2. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  3. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  4. Using your hands, gather everything together into a doughy mass.
  5. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
  6. Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  7. Knead the dough lightly, add the butter (or oil) and knead until it is well incorporated.
  8. Cut the dough into 12-18 pieces and roll each into a ball.
  9. Transfer the dough balls to the prepared baking tray and cover loosely with the oiled cling film. Leave them to rise in a warm place for 25 minutes.
  10. Pre-heat the oven.
  11. Remove the cling film and bake for 10–15 minutes depending on the size of the rolls.
  12. Leave to cool on a wire rack.


Large baking tray


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

10-15 minutes
Very nice rolls, which were easy to make. Lovely with soup for lunch.
By Clare
01 May 2020
They are very good well done. The reason why where making these because of a contest for upper basildon, Reading
By Gary
08 Sep 2018

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